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Garden frittata
Garden frittata
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
"Easy outdoor Australian frittata perfect for Australia Day festivities!"
Ingredients:
  • 450g silverbeet
  • 3 zucchinis
  • 1 cob corn, husks removed
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 onion, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 80g (1 cup) grated parmesan
  • 50g (1/3 cup) semi-dried tomatoes, roughly chopped
  • 80g slice day-old bread, crusts removed, cut into 6mm pieces
  • 1 bunch dill, roughly chopped
  • 6 eggs, lightly beaten
Instructions:
  • Trim the silverbeet stems by cutting 5cm off and discard. Separate stems from leaves. Slice stems into 5cm lengths, then julienne. Cut leaves into 4cm-wide strips. Boil stems in salted water for 5 minutes. Add leaves and cook for another 5 minutes until tender. Drain, rinse with running water, and pat dry with paper towel.
  • Grate zucchinis into a bowl and firmly squeeze to remove excess liquid. Stand corn cob upright on a board and slice kernels off.
  • In a large ovenproof frying pan over medium heat, warm 2 tablespoons of oil. Sauté onion for 5 minutes until soft. Stir in silverbeet stems and leaves for 5 minutes. Add zucchinis and corn, and cook for 3 minutes until just soft. Transfer vegetables to a large bowl to cool. Clean the pan and set aside.
  • Preheat oven to 200C fan-forced. Mix chickpeas, parmesan, semi-dried tomatoes, bread, and most of the dill with the vegetables. Season with salt and pepper, then stir well. Lastly, add the eggs and stir until everything is combined.
  • In the same pan, heat the remaining tablespoon of oil over medium-high heat. Pour in the egg mixture, ensuring it's evenly spread, and cook for about 5 minutes until the edges are nicely browned.
  • Place the pan in the oven and bake for an additional 20 minutes until the dish is set. Let it cool in the pan for 15 minutes before garnishing with the remaining dill. Serve the dish warm or at room temperature.

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